Mushroom Meatloaf With Gravy

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With October fast approaching and the fall weather breezing in, I’m starting to think about some really good comfort foods and this mushroom meatloaf with gravy comes first to mind! The meatloaf is loaded with wonderful crimini mushrooms and the gravy is too. Give this recipe a try and see what you think.

plated meatloaf

Meatloaf

    • 2 tablespoons olive oil
    • 2 1/2 cups thinly sliced leeks (white and pale green parts only; 2 to 3 large
    • 8 ounces thinly sliced crimini mushrooms (about 3 cups)
    • 6 large garlic cloves, chopped
    • 2 tablespoons Dijon mustard
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon salt
    • 1 teaspoon freshly ground pepper
    • 2 large eggs, beaten to blend
    • 1/2 cup crushed crackers (such as Ritz)
    • 2 pound ground beef (20% fat)
    • 2 tablespoons heavy whipping cream

 

Gravy

  • 2 tablespoons olive oil
  • 1 pound crimini mushrooms, sliced
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped celery
  • 3/4 cup chopped shallots
  • 6 garlic cloves, chopped
  • 1 tablespoon chopped fresh thyme
  • 1 cup dry red wine
  • 6 cups low salt beef broth
  • 2 tablespoons (1/4 stick) butter, room temperature
  • 1 tablespoon all purpose flour
  • 1/4 cup heavy whipping cream

 

Gravy: Heat oil in heavy large pot over medium high heat. Add mushrooms, onion, celery, shallots, garlic, and thyme. Saute until vegetables are soft, about 18 minutes.

fresh veggies for meatloaf

Add wine and boil until reduced to glaze, about 5 minutes.
Add broth. Boil until mixture is reduced to 4 cups, about 25 minutes.

Blend butter and flour in small bowl to smooth paste. Whisk the flour paste into gravy and add cream. Continue whisking and simmer until thick, about 5 minutes. If the gravy is not thick enough, make another flour paste with 1 tablespoon flour and 2 tablespoons butter (room temperature). Whisk in the gravy until thick. Season gravy with salt and pepper.

Meatloaf: Preheat oven to 350F. Heat oil in large skillet over medium high heat. Add leeks, mushrooms, and garlic.

sauteed veggies

Saute until soft, about 10 minutes; scrape into processor. Add mustard, Worcestershire sauce, salt and pepper. Blend until coarsely chopped; transfer to large bowl and cool.

chopped veggies

Mix eggs and crackers crumbs into vegetables, the beef and cream.

meatloaf ingredients

Transfer to 9x5x3-inch loaf pan. Bake meatloaf until thermometer inserted into center registers 160F, 1 1/4 to 1 1/2 hours. Let meatloaf rest 15 minutes, turn onto platter. Serve with gravy.

cooked meatloaf

This delicious mushroom meatloaf and gravy is the ultimate comfort food! Enjoy!

plated meatloaf

About Chef Kathy

My name is Kathy Davault. I am an award winning chef and author, and have enjoyed cooking for over 30 years. I decided to go to culinary school to become a chef because I knew there was more to cooking than just following recipes.

I started my website http://www.how-to-cook-gourmet.com in 2006 to offer an abundance of information on many of the things I learned in culinary school. I have a real passion for cooking and want to share all of my tips and techniques with you.

If you are serious about cooking, and would like to be considered a real chef without going to culinary school, let me show you how. You will truly leave a lasting impression on your family and friends, and become the talk of the party with your fabulous dishes!

Sincerely,

Chef Kathy

Comments

  1. Jennifer says:

    It would be a helpful thing if your recipes printed without the pictures. It took 4 sheets of paper to print this. That makes it difficult to follow when you have to flip pages plus it wasted a lot of paper and ink.

    Thanks,
    Looking forward to trying your mushroom meatloaf with gravy.

    Jennifer

    • Chef Kathy says:

      Hi Jennifer. Thank you for visiting my website. The option to remove the pictures is available. When you press the printer friendly
      button, up at the top you have the option to remove the pictures. I hope you enjoy the meatloaf.

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